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  • Writer's pictureAlison Aldred

Roasted Celeriac, Carrot and Blue Cheese Salad

This salad is great for using up leftover, seasonal, roasted veggies, from last night's dinner.

Celeriac has a slight nutty, sweet taste and mild celery flavour, whilst roasted carrots intensify their sweetness. If you are not a fan of blue cheese, due to the strong flavour, you may be pleasantly surprised with the mild creaminess of Cambozola.


100g celeriac

1 carrot

40g creamy blue cheese, such as Cambozola

a few pecans or walnuts

1 tablespoon fresh parsley, chopped

1/2 spring onion, sliced

100g salad leaves. I used watercress and spinach.

1/2 lemon

1/2 tsp Dijon mustard

extra virgin olive oil

pinch salt


Cut the celeriac and carrot into 2cm square cubes, drizzle with olive oil and air fry until tender and slightly caramelised. Set aside.

Mix together the dressing: lemon juice, Dijon mustard, olive oil and salt. Set aside.

Arrange the salad leaves on a plate and top with roasted veg.

Sprinkle with parsley, spring onion and nuts.

Dot with teaspoons of blue cheese.

Sprinkle with dressing and serve.


If you are not eating immediately, then store the dressing separately, otherwise you will end up with a soggy, wilted mess.

Store in the fridge and use within 3 days.